The Lecci e Brocchi Chianti Classico is an eloquent example of great expression and appreciation of the territory. Now run by Sabrina and Giancarlo with the help of their son, the winery is in the process of converting to organic farming and is characterised by its traditional, genuine character and exemplary craftsmanship, much appreciated by the public. Sangiovese, the most widely grown grape variety in Tuscany, is blended with Canaiolo nero, an indigenous grape variety found in the Chianti Classico area, and Malvasia nera to produce a dynamic and expressive red wine with a strong and pleasant fruit. The vineyards are located near the winery, in Villa a Sesta, within the Chianti Classico appellation, at an altitude of 420 metres above sea level. Harvesting is done by hand between the end of September and the beginning of October, when the grapes are at the right stage of ripeness. In the cellar, the grapes are carefully selected and gently destemmed before alcoholic fermentation with the must remaining in contact with the skins for about 20 days. The wine is then aged in cement vats for about 18 months, during which it undergoes malolactic fermentation, a bacterial fermentation that consumes the malic acid and produces lactic acid, which makes the wine softer and rounder. This wine has an intense and very bright ruby red colour. The nose is intense and fruity, with a predominance of red berries such as raspberries, blackcurrants and forest fruits. On the palate, Chianti Classico stands out for its softness and suppleness, its balance and crisp freshness, which lingers on the palate for a satisfying sensory experience. It is an excellent accompaniment to all red meats and goes well with fresh and semi-cured cheeses.